Vegetarian Leftover Pasta Frittata

Vegetarian Leftover Pasta FrittataFridge odds and ends, meet leftover pasta. Leftover pasta, meet frittata. And that’s how Vegetarian Leftover Pasta Frittata is born. This is a take on Just a Taste’s Leftover Pasta Frittata in which whatever leftover pasta you have from the night before is transformed into today’s heavenly breakfast packed with protein, veggies and carbohydrates. This dish is perfect after a long run or bike ride. In fact, my husband and I devoured the entire panful following our Tuesday morning calorie-crushing long run.

This recipe is a base to work from. So grab whatever veggies are on the brink of no return, whatever cheese is lingering in your cheese drawer (everyone has one of those, right?! A drawer that is so chalk full to the brim with cheese that a bag always catches when opening and closing it?!), and last night’s pasta and get ready to devour your own take on Kelly’s masterpiece!

ingredients for vegetarian leftover pasta frittata

Vegetarian Leftover Pasta Frittata
Here’s what you’ll need (Remember this is just a base to work from, get creative!):

1 tbsp. extra virgin olive oil
¼ cup orange bell pepper, diced
1 roma tomato, diced
2 large baby bella mushrooms, chopped
¼ cup green onion, diced
1 small handful spinach, roughly chopped
1 cup leftover pasta from last night (any pasta will do; we used angel hair)
2 eggs
¾ cup egg whites
¼ cup feta cheese
Italian seasoning (or whatever you typically season your eggs with)
sea salt
black pepper

Makes one medium skillet full; about 4 servings

  1. In a small bowl, whisk together the eggs and egg whites until combined. Season with salt and pepper and set aside.
  2. Add the extra virgin olive oil to a medium skillet and heat on medium-high. Once hot, add all of your veggies except the spinach. Season veggies with Italian seasoning to taste. Cook until just slightly tender. Now add the spinach and pasta and cook an additional 2-3 minutes. Note: If using a stringy pasta like angel hair or spaghetti, “fluff” the pasta before adding to the skillet so it isn’t one big clump in the center of your frittata.
  3. Pour the eggs into the pan. As the eggs begin to set, slightly lift the mixture up at the edges to ensure any uncooked egg flows to the bottom. Cover and continue to cook until the eggs are well set and the bottom has slightly browned.
  4. Remove the frittata using a rubber spatula and transfer to a plate. Sprinkle with feta cheese and cut into slices to devour!

Buon Appetito! 💜

Printable recipe

Eggs in Purgatory

eggs in purgatorySimple, healthy, and delicious—the three criteria I live by for creating or following a recipe. Eggs in purgatory hit all of those marks. Plus, this dish whips up in no time!

The main ingredient is cauliflower, but don’t let that deter you from making this dish if you don’t usually like it. In fact, you probably won’t even realize that you’re eating cauliflower. That’s because its beautifully masked by the spicy crushed tomatoes and other ingredients.

I tried to find the origin of eggs in purgatory, or shakshuka as its called in North Africa and the Middle East, but apparently several cultures have laid claim to its creation. Although its origins may be a bit murky, whoever invented it sure did us all a favor! 😉

This is a perfect dish to make on a Saturday or Sunday morning, for brunch or even dinner—heck, anytime of day is perfect for making and devouring this dish! I hope you enjoy it as much as we did. 💜

Eggs in Purgatory
Here’s what you’ll need:

1 small (or ½ of a medium) head of cauliflower, cut into ½-inch pieces
fine-grain sea salt
1 14 oz. can diced tomatoes with peppers, onions, and garlic—salsa style
½ cup all-purpose flour
¼ cup extra virgin olive oil
4 eggs
marjoram leaves for garnish
(optional—for spice lovers) red pepper flakes

Makes one large skillet full; about 2-4 servings.

  1. In a large pot, boil the cauliflower in salted water (a dash of sea salt will do) for one minute. Cauliflower should be barely tender.
  2. In a medium bowl, add the flour. Drain cauliflower, shaking off any excess water, and toss with the flour in your medium bowl. Set aside.
  3. In a large skillet (a cast iron skillet is ideal, but not necessary), heat the olive oil over medium-high heat. Take the floured cauliflower, tapping off extra flour, and place into the skillet being careful not to burn yourself. Arrange in a single layer and cook until golden, 4-5 minutes, flipping from time to time to evenly cook and make golden.
  4. Stir in tomato sauce. Bring to a simmer. (Spice lovers: sprinkle red pepper flakes all over cauliflower and sauce mixture. Keep in mind a little goes a long way!)
  5. Using a spoon, make small pockets for the eggs near the outer edges of the skillet. Break eggs into the pockets you just made and place a cover over skillet. Cook until the eggs are set (4-5 minutes). Serve immediately, garnishing with the marjoram.


Printable recipe

This dish was inspired by Heidi Swanson’s recipe in her book, Near & Far: Recipes Inspired by Home and Travel.

Follow me on Twitter: @LibbeyC and Instagram: @ironwomandiaries

Happy World Vegan Day!

green juice ingredients












In honor of World Vegan Day, I wanted to share with you my favorite green juice recipe. Green juice is an excellent source of nutrition and a super easy way to add in more vegetables to your diet. Green juice is how I start every morning. It’s my current healthy addiction!

But before I share that with you, I also feel compelled to say, no matter what diet you choose, as long as you are making healthy choices, that’s really all that matters. I don’t question why you drink milk or eat meat. I don’t look down on you for doing so. I’m not asking you to understand why I don’t eat those things, I’m just asking you to accept it. You don’t have to ask me why I chose to become vegan like it’s the most foreign concept you’ve ever heard. People choose a certain diet and lifestyle for all different reasons. My choices are based on what I believe to be the healthiest for me. In all honesty, I’m no longer 100% vegan, BUT, that doesn’t mean I can’t celebrate today. Many aspects of my diet are vegan. I choose healthy! All I ask is if you aren’t vegetarian or vegan, the next time you find out a friend is, just respond with “awesome” and move on. Don’t ask how they get their protein, why they chose that diet, or what they eat in a day. We don’t hound you about your diet or preach to you why you shouldn’t be eating meat. Just food for thought, that I needed to say. 😊 💜

Green Juice

This recipe works best using a masticating juicer, but any juicer will do. Don’t try using a blender as this will be extremely thick and way too much! (This is the juicer we have and love it!)

1 lemon, peeled
1 lime, peeled
2-3 large handfuls of fresh baby spinach
4 celery stalks
2 cucumbers, peeled
3 kale leaves
3 purple kale leaves
5 red leaf lettuce leaves
½ cup parsely
1-1in x 1in cube of fresh ginger, peeled
4 pink crisps apples

Makes 6, 1-cup servings

Rinse all ingredients and cut larger ones into manageable sizes that will fit into the top of the juicer. Feed all ingredients into your juicer. Note: it doesn’t matter in what order you feed the ingredients into the juicer as they will all blend together in the end. Store juice in a large mason jar in the refrigerator for up to three days.

I also hope you’ll explore some of the great vegan recipes I’ve shared on my blog!

This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

5 Reasons to eat chocolate today [And not just because it’s #NationalChocolateDay!]

#NationalChocolateDay 2015It’s National Chocolate Day! What a perfect excuse to eat a little extra chocolate.

Chocolate is probably my biggest weakness—especially if peanut butter is involved and it’s in ice cream form! 😜 I don’t really care for candy bars, just a piece of dark chocolate is enough to satisfy my nightly cravings. I’ve also been known to occasionally sprinkle cacao nibs on my overnight oats or raspberry topped English muffin. Luckily though, there are proven health benefits associated with dark chocolate and, especially, cacao nibs.

Have you tried cacao nibs? They are slightly bitter (I always by the unsweetened ones, as those are the purest and pack the most health benefits), but if you add them to overnight oats, a smoothie, or on top of toast, you won’t even notice this. I buy the Navitas Natural brand. They are the perfect excuse to eat chocolate for breakfast and still feel good about it!

As promised, 5 Reasons to eat chocolate today:

  1. Flavonoids: These powerful antioxidants absorb free radicals that cause damage in the body; like heart disease and cancer.
  2. Reduced inflammation: Amazingly, chocolate can help reduce inflammation in blood vessels, keeping them both pliable and capable of full dilation for optimum blood flow to your heart and other working muscles.
  3. Improve your mood: Scientifically speaking, chocolate and cacao stimulate the brain to release a feel good chemical, phenylethamine, that triggers the release of endorphins. This causes dopamine, which is associated with pleasure, to spike in production. All you need to know is, chocolate really can make a person happy!
  4. Less cravings: Dark chocolate lessens cravings of sweet, salty, and fatty foods. So that means eating a bit of chocolate can actually help you stick to a balanced diet!
  5. Everything in moderation: There are many other health benefits of dark chocolate and cacao, but when it comes down to it, I’m a believer of everything in moderation. If you are craving chocolate—eat it! Depriving yourself will only cause you to over-indulge later or be unhappy. Life is a balancing act. Finding what balance works for you is the key to your happiness.

So go ahead, eat some chocolate today! 💜

Healthy, Homemade Muesli

Healthy, homemade muesliWhy buy muesli from the grocery store that is packed with sugar when you could make your own?! Not to mention, probably save you money down the road. Right now especially, I’m all about minimally processed and money saving—that’s how this recipe was born. This muesli has just enough sweetness and delicious cinnamon, plus, it’s packed with protein and low in sugar. It’s also vegan. So here you go, Healthy, Homemade Muesli:

Here’s what you’ll need:

Dry ingredients
2 cups rolled oats
½ cup puffed millet
½ cup raw pecan halves, roughly chopped
¼ cup raw sunflower seeds
¼ cup raw pepitas (pumpkin seeds)
2 Tbsp. hulled hemp seed
dash of salt
1 tsp. cinnamon
Wet ingredients
1 Tbsp. melted coconut oil
1 tsp. pure vanilla extract
1 Tbsp. dark agave nectar
1 Tbsp. maple syrup

Makes 36 ounces (4.5 cups)

  1. Preheat oven to 300°F
  2. In a large bowl, mix all dry ingredients together. Set aside.
  3. In a medium bowl, mix all wet ingredients together. Pour wet ingredients onto dry ingredient mixture and stir until all dry ingredients are lightly coated.
  4. Lightly grease a large baking sheet with coconut oil. Spread mixture onto the baking sheet in a thin layer.
  5. Bake 12-15 minutes, stirring once halfway through bake time.
  6. Remove from oven and let cool before transferring to an air tight container or a glass jar.

Store in a cool, dry place for up to two weeks. Enjoy on top of yogurt, with milk, or with fresh fruit. For a special treat, especially on cool mornings, heat milk and pour on top of muesli to enjoy warm.

Bon appétit! 💜

Printable recipe

This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.